Moroccan-style roast potatoes with coriander yoghurt

13 Jul

Roast potato wedges covered in Medi Deli’s Casblanca Pesto, served with coriander yoghurt.

I regularly use pesto to flavour my roast chicken and other meats – it gives a fantastic thick coating of intense flavour and colour, and is such an easy way to marinade your food.

In this simple recipe suggestion, I used Mediterranean Delicacies‘s Casablanca Pesto to coat my chunky potato wedges: a Moroccan-style red pesto made from sun-dried tomatoes, olives, green jalapeño chilli, lemon juice, capers, and spices. I added a generous amount of extra virgin olive oil to make a runny paste with which I tossed the par-boiled potato wedges before roasting them to a golden crunch.

Serve these beauties with cooling coriander yoghurt. They are very popular as a side dish with your main meal or just as snacks on their own. Mediterranean feasts have never been easier than this!


  • 6 large potatoes (whole), par-boiled for about 20-25 minutes
  • 125 g Medi Deli Casablanca Pesto
  • 6 T (90 ml) extra virgin olive oil
  • salt flakes and freshly ground black pepper
  • 175 ml plain yoghurt
  • half a punnet of fresh coriander leaves (about 15 g)


  1. Slice par-boiled potatoes into large wedges.
  2. Mix pesto and olive oil well, then drizzle over potatoes and toss to coat well. Don’t worry if potatoes break apart a little bit.
  3. Season coated potatoes well with salt and pepper, then place in a pre-heated oven at 200 C for 15-20 minutes, or until browned on the edges. Serve hot with coriander dressing.
  4. For coriander yoghurt dressing: chop the coriander leaves finely, then mix with the yoghurt and season with salt and pepper.

22 Responses to “Moroccan-style roast potatoes with coriander yoghurt”

  1. underthebluegumtree July 13, 2012 at 10:52 #

    Those look gorgeous. Such a simple idea but something I would never have thought of. Yum!

  2. Emily March 4, 2013 at 00:52 #

    Your photos are fantastic. And these look delicious. Subscribed!


    • thefoodfox March 5, 2013 at 14:49 #

      Thanks Emily! 🙂

  3. Chris March 4, 2013 at 05:22 #

    All my favourite ingredients in one recipe. I am making those tomorrow!

    • thefoodfox March 5, 2013 at 14:49 #

      Wonderful, let me know how it goes! 😉

  4. Karen March 18, 2013 at 11:08 #

    I’m getting hungry just looking at these. Plan on making asap. You mentioned adding some spices to pesto, love to know which ones you used. Thanks for your post, looking forward to trying these.

    • thefoodfox March 18, 2013 at 18:14 #

      Hi Karen, that pesto is a store-bought item, but I’d presume that the added spiced are cumin, coriander, paprika and chillies! Traditional Moroccan spices. Enjoy!

  5. Rosie @ Blueberry Kitchen March 18, 2013 at 22:05 #

    Oh yum, your potatoes sound so delicious and I just love the photo!

    • thefoodfox March 19, 2013 at 15:07 #

      Thanks so much Rosie!

  6. Nazira March 27, 2013 at 18:41 #

    Hello, I think I don’t have this thing in my country : Medi Deli Casablanca Pesto. do you have an alternative? Because it’s look delicious 😀

    • thefoodfox April 7, 2013 at 08:10 #

      Hi Nazira, you can try any type of North African paste with chilli and spices, like harissa. Which country do you live in?

  7. Anita Hoogerhyde August 18, 2013 at 03:49 #

    This recipe sounds very good and I would like to try it. I have made other roasted potato recipes – but this one with the Moroccan style red pesto sounds even better. Do you have a recipe for that? I live in the US and don’t think I could find that product/brand name pesto here. I have made a basil pesto before, so if I had some sort of recipe to follow (ingredient list off the package)would be extremely helpful in trying to duplicate the recipe & results. The potatoes look fantastic in the picture and I would love to try a new recipe for the same “old” thing.
    Thanks – Anita

    • thefoodfox August 19, 2013 at 12:38 #

      Hi Anita, thanks so much for your message! I wrote that post for a client who manufactures the pesto, so I’m not 100% familiar with the ingredients. But I’m sure you can also try some harissa paste – most good supermarkets stock it. Otherwise you can try to make a Moroccan red pesto from grilled peppers, paprika, cumin, some cashew nuts, maybe some lemon rind, garlic and some red chillies. Process to a pulp with good quality olive oil, season with salt and pepper, and I’m sure that should also do the trick! I’s a pity that you don’t have access to the Medi Deli version, it’s really delicious! Let me know how yours turned out! 🙂

  8. Doug Wallace February 4, 2014 at 07:31 #

    Love your recipe!! I included it in a feature article in my wellness blog on Tapas. The link is here —->

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